Curried Stew with Lamb

sal 21

"Lamb is marinated in yogurt and garlic overnight, then slowly stewed with curry spices, almonds and currants."


1 d 3 h {{adjustedServings}} servings 623 cals
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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

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  1. In a medium bowl, combine yogurt and garlic. Stir in the lamb cubes until coated. Cover, and refrigerate overnight.
  2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside.
  3. Heat oil in a large skillet over medium high heat. Saute onions until tender. Stir in marinated lamb mixture. Season with cloves, ginger, cumin, cayenne and curry powder. Stir in raisins, reduce heat, and simmer for 2 hours. Stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.
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  1. 17 Ratings


i doubled the yoghurt, used rice as a side; only 2cups of stock(i used chicken it's all i had) Thickend the stew with a little flour and only used a couple of Teaspoons of curry - nice, will mak...

I also used only 3 TEAspoons of curry, used only 2 cups of stock and served it over rice. Made this with chicken as well and it was very good.

This recipe is great if made with 3 TEAspoons of curry instead of TABLEspoons.